Osmotic system for maintenance of perishable items

ABSTRACT

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a divisional of and claims priority to currentlypending Nonprovisional application Ser. No. 16/521,809, entitled“Osmotic System for Maintenance of Perishable Items”, filed Jul. 25,2019, which is a nonprovisional of and claims priority to provisionalapplication No. 62/702,965, entitled “Osmotic System for Maintenance ofPerishable Items,” filed Jul. 25, 2018 by the same inventor, theentirety of each of which is incorporated by reference.

BACKGROUND OF THE INVENTION 1. Field of the Invention

This invention relates, generally, to the maintenance of perishableitems. More specifically, it relates to osmotic systems that aid in therehydration, disinfection, sanitation, storage, and shipping ofperishable items, such as fruits, vegetables, nuts, and flowers.

2. Brief Description of the Prior Art

Farmers, supermarkets, shippers, storage facilities, and other handlersand vendors of fruits, vegetables, nuts, and cut flowers are in need ofa low cost, efficient, device, process, and system to ensure that theirfruits, vegetables, nuts, and cut flowers are safe and free of bacteria,pathogens, insects, worms, and other contaminants. Loss of produce dueto dehydration and wilting is a major problem in the food andagricultural industries. Farmers and other vendors who sell theirfruits, vegetables, nuts, and cut flowers at roadside stands andfarmers' markets can lose up to 50% of their produce and flowers due todehydration and wilting. Most of the lost produce and flowers can besalvaged by rehydration and/or slowing down the dehydration and wiltingprocess. Further, farmers, supermarkets, shippers, and other handlersand vendors of fruits, vegetables, nuts, and cut flowers need a betterprocess and system that can enhance the storage and shipping life of theproduce or flowers until they are sold or consumed.

Accordingly, what is needed is a device and system through whichperishable goods can be rehydrated to slow the dehydration and wiltingprocess in the goods. However, in view of the art considered as a wholeat the time the present invention was made, it was not obvious to thoseof ordinary skill in the field of this invention how the shortcomings ofthe prior art could be overcome.

While certain aspects of conventional technologies have been discussedto facilitate disclosure of the invention, Applicant in no way disclaimsthese technical aspects, and it is contemplated that the claimedinvention may encompass one or more of the conventional technicalaspects discussed herein.

The present invention may address one or more of the problems anddeficiencies of the prior art discussed above. However, it iscontemplated that the invention may prove useful in addressing otherproblems and deficiencies in a number of technical areas. Therefore, theclaimed invention should not necessarily be construed as limited toaddressing any of the particular problems or deficiencies discussedherein.

In this specification, where a document, act or item of knowledge isreferred to or discussed, this reference or discussion is not anadmission that the document, act or item of knowledge or any combinationthereof was at the priority date, publicly available, known to thepublic, part of common general knowledge, or otherwise constitutes priorart under the applicable statutory provisions; or is known to berelevant to an attempt to solve any problem with which thisspecification is concerned.

BRIEF SUMMARY OF THE INVENTION

The long-standing but heretofore unfulfilled need for a rehydration andsanitation system used to improve the health of perishable is now met bya new, useful, and nonobvious invention.

The novel system includes an osmotic rehydration system for storing andtransporting perishable items. The osmotic rehydration system includesan osmotic rehydration device having a body that defines an internalchamber disposed to receive one or more perishable items therein. Thebody includes a plurality of exterior surfaces with at least one of theplurality of exterior surfaces including an air compressor, a fluidsprayer, and a humidifier. The air compressor is in fluidiccommunication with the chamber and pumps pressure into the chamber topressurize the chamber, such that a high-pressure environment is createdwithin the chamber. The fluid sprayer is in communication with areservoir that is configured to contain a solution therein. The fluidsprayer includes a terminal end at least partially disposed within thechamber, where the fluid sprayer atomizes and disperses an amount of thesolution into the chamber. The humidifier is in fluidic communicationwith the chamber, where the humidifier supplies water vapor to thechamber, such that the relative humidity of the chamber is maintained ata predetermined amount. The humidifier is used in combination with thehigh-pressure supplied by the air compressor such that the rehydrationof the perishable items is accomplished by osmosis such that the watervapor is drawn into the pores of the perishable items.

The novel method of rehydrating perishable items during storage isprovided in which the perishable items are pre-cooled to remove thefield heat. The perishable items are washed with chlorinated water tokill an amount of living contaminants. The perishable items are placedinside an osmotic chamber. A film of a solution is applied to a surfaceof the perishable items and air-dried. The solution is configured tokill an amount of living contaminants disposed on the surface of theperishable items. The osmotic chamber is then saturated with waterdroplets via a humidifier and the pressure inside the chamber isincreased to a level above atmospheric pressure to create a positivepressure within the chamber. Molecules of the solution are drawn intothe pores of the perishable items due to the positive pressure withinthe chamber and an osmotic potential of the film. The increased pressureand a presence of the solution within the pores of the perishable itemscauses the water droplets on the surface of the perishable items to bedrawn into the pores of the perishable items. The osmotic pressurechamber is positioned within a cooler at a temperature slightly higherthan freezing, thereby slowing the respiration process of the perishableitems during storage in the cooler. During storage, chlorine gas fromthe chlorinated water used to wash the perishable items breaks down andoff-gases during storage and the positive pressure and increasedrelative humidity environment prevents dehydration of the perishableitems during storage.

Objects of the invention include rehydrating dehydrated or wiltedperishable items; disinfecting and sanitizing perishable items;prolonging the shipping and storage life of perishable items; permittingthe transport of perishable items in unrefrigerated vehicles; slowingdown or stop water loss from perishable items (due to respiration andevapotranspiration) while in transport or storage; providing a moreeffective mechanism of using ozone gas and electrostatic voltage tocombat harmful organisms (e.g., E. coli, Salmonella, Listeria, insects,and worms) in perishable items; reducing the number of foodborne diseaseoutbreaks from perishable items that have become contaminated; andprovide a portable rehydration and sanitation chamber.

These and other important objects, advantages, and features of theinvention will become clear as this disclosure proceeds.

The invention accordingly comprises the features of construction,combination of elements, and arrangement of parts that will beexemplified in the disclosure set forth hereinafter and the scope of theinvention will be indicated in the claims.

BRIEF DESCRIPTION OF THE DRAWINGS

For a fuller understanding of the invention, reference should be made tothe following detailed description, taken in connection with theaccompanying drawings, in which:

FIG. 1A is a perspective view of an osmotic rehydration system, inaccordance with an embodiment of the present invention.

FIG. 1B is an interior view of the osmotic rehydration system of FIG.1A.

FIG. 1C is a side orthogonal view of the osmotic rehydration system ofFIG. 1A.

FIG. 2 is a process flow diagram depicting a method of rehydratingperishable items during storage and transportation, in accordance withan embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

In the following detailed description of the preferred embodiments,reference is made to the accompanying drawings, which form a partthereof, and within which are shown by way of illustration specificembodiments by which the invention may be practiced. It is to beunderstood that other embodiments may be utilized and structural changesmay be made without departing from the scope of the invention.

As used in this specification and the appended claims, the singularforms “a,” “an,” and “the” include plural referents unless the contentclearly dictates otherwise. As used in this specification and theappended claims, the term “or” is generally employed in its senseincluding “and/or” unless the context clearly dictates otherwise.

The present invention includes a rehydration and sanitation device foruse in combination with perishable items, such as flowers, fruit,vegetables, nuts, other produce, and other fresh food items. In plantcells, for example, wilting occurs when the direction of water flow isoriented out of the plant cells, resulting in exosmosis (as opposed toosmosis, during which water flows into the plant cells). When plantcells are full of water, the cells are turgid and under positivepressure; however, when plant cells lose water, the turgor potentials inthe cells decreases and the pressure becomes negative, leading torelatively flaccid cells. Cells that are flaccid may be said to bedehydrated due to the loss of water associated therewith, and suchdehydration can lead to the death of the cells.

Accordingly, the rehydration device includes a plurality of componentsdesigned to rehydrate and sanitize perishable items stored within thedevice through osmosis. As used herein, “rehydration” refers to a methodof restoring perishable items, such as produce or flowers, to theiroriginal moisture content, firmness, and appearance. The presentinvention includes the rehydration of perishable items by wetting theitems with a saline solution within a pressurized chamber, followed bysubjecting the items to fresh water. The goods are also subjected to ahigh-pressure environment within the pressurized chamber to facilitateosmosis of water into the pores of the perishable items, therebyrehydrating the items.

As shown in FIGS. 1A-1C, rehydration system 2 includes body 6 and door10 that is hingedly coupled to body 6. Body 6 serves as an exteriorsurface for rehydration system 2 and defines pressurized chamber 4 thatis an interior chamber of body 6. Door 10 provides access to pressurizedchamber 4. In addition, one or more wheels 8 may be disposed on at leastone surface of body 6, external to pressurized chamber 4, such thatrehydration system 2 can be easily transported via wheels 8. Pressurizedchamber 4 is disposed to receive one or more perishable items 12therein, which, as discussed above, may be flowers, fruit, vegetables,nuts, other produce, and other fresh food items.

During storage, perishable items 12 undergo the common metabolicreactions associated with cellular respiration, including the conversionof glucose into energy. While the respiration process is integral to thelife of perishable items 12, the chemical reaction of converting glucoseinto energy generates heat which causes an acceleration in thedehydration process. As such, in an embodiment of the present invention,perishable items 12 are cooled to slow the rate of dehydration. As shownin FIG. 1A, rehydration system 2 is disposed within cooler 3, which is acooled chamber that is larger in volume than rehydration system 2.Cooler 3 may be a walk-in refrigerator or freezer, refrigerated truck,or other refrigeration system that is capable of received rehydrationsystem 2 therein.

As shown in particular in FIG. 1B, pressurized chamber 4 is defined bybody 6 with chamber 4 being an interior compartment of body 6.Pressurized chamber 4 includes one or more shelves 24 disposed therein,with shelves 24 being disposed to receive an amount of perishable items12 thereon. Shelves 24 may include one or more of hooks, clips, clamps,straps, and other devices designed to secure perishable items 12 inplace, particularly during storage and transportation. Shelves 24 may beremovable and replacement from within chamber 4, such that chamber 4accommodates larger perishable items 12 therein.

Rehydration system 2 includes a plurality of components that are influidic communication with chamber 4, each of which is designed torehydrate, sanitize, or otherwise improve a health of perishable items12. These components include air compressor 16, fluid sprayer 14 incommunication with reservoir 20, ozone generator 26, and humidifier 18.As shown in FIG. 1A in particularly, each of these components may bedisposed on an exterior surface of body 6 of rehydration system 2;however, it should be appreciated that one or more of the components maybe disposed within chamber 4 disposed within body 6. Each of thecomponents will be discussed herein below.

As noted above, rehydration system 2 includes air compressor 16 influidic communication with chamber 4. Air compressor 16 pumps pressureinto chamber 4 to create a high-pressure environment within chamber 4.In an embodiment, air compressor 16 is configured to increase a pressurewithin chamber 4 to approximately 15-30 pounds per square inch (psi),depending on the type of perishable items 12 disposed within chamber 4.The various functions of air compressor 16 will be discussed in moredetail in the sections below, which outline the methods of rehydratingperishable items 12.

Rehydration system 2 also includes fluid sprayer 14 that is coupled toreservoir 20. Reservoir 20 is configured to house an amount of solution21 therein, which may be fresh water or a saline solution having aconcentration of, for example, approximately 0.9%±10% sodium chloride(NaCl). It is appreciated that varying concentrations of saline may beused in rehydration system 2, such that the chemical potential of fluidwithin chamber 4 is lower than the chemical potential of the salinesolution. Sprayer 14 disperses an amount of solution 21 into chamber 4,while simultaneously atomizing solution 21 during the dispersal process.By atomizing solution 21, sprayer 14 alters solution 21 to createmolecules having a smaller diameter than a diameter of pores within thecell walls of perishable items 12. As such, sprayer 14 provides forsolution 21, such as a saline solution, to diffuse through the cellwalls of perishable items 12.

In an embodiment, sprayer 14 is an electrostatic sprayer that imparts anelectrostatic charge on solution 21 exiting a nozzle of sprayer 14. Byimparting a voltage on solution 21, the solution dispersed byelectrostatic sprayer 14 kills living contaminants, such as worms,insects, and/or bacteria that may reside on the surface of perishableitems 12. In use, the electrostatic charge on solution 21 draws theatomized saline or water droplets of solution 21 toward perishable items12 with a force that is of greater magnitude than gravitational forces,such that droplets of solution 21 can change direction and move againstgravity to coat all surfaces of perishable items 12 due to theelectrostatic attraction between solution 21 and perishable items 12.This movement may be referred to as a “wrap-around” effect, which causesdroplets of solution 21 to efficiently cling to surfaces of perishableitems 12, rather than inefficiently passing by the surfaces ofperishable items 12 without adequately coating perishable items 12.

An embodiment of rehydration system 2 includes ozone generator 26 influidic communication with chamber 4. Ozone generator 26 supplies ozonegas 32 into chamber 4, and is designed to kill bacteria and pathogens onthe surface of perishable items 12. As such, in combination with sprayer14, which is also designed to kill living contaminants within chamber 4,ozone generator 26 disinfects and sanitizes perishable items 12 withinchamber 4.

Rehydration system 2 further includes humidifier 18 that is in fluidiccommunication with chamber 4. Humidifier 18 supplies water vapor 22 tochamber 4, and maintains a relative humidity of between 95% and 100%inside chamber 4 during operation. In an embodiment, the humidity withinchamber 4 may range from 90% relative humidity to 100% relativehumidity, and may further be supplied by a fogger or any other meansknown in the art to maintain the desired relative humidity levels withinchamber 4. When humidifier 18 is used in combination with the highpressure supplied by air compressor 16, rehydration of perishable items12 is accomplished by osmosis by water vapor 22 being drawn into thepores of perishable items 12.

In an embodiment, one or more ultraviolet (UV) lights 30, such as ashort-wavelength ultraviolet (or UV-C) light, may be disposed withinchamber 4. UV lights 30 can further sanitize or otherwise disinfectperishable items 12 by killing microorganisms on the surface of theitems, such as by penetrating the cellular walls of the microorganismsand destroying nucleic acid and DNA thereof.

Referring now to FIG. 2, in conjunction with FIGS. 1A-1C, an exemplaryprocess flow diagram is provided, depicting a method for the rehydrationof perishable items 12 during storage and transportation. The stepsdelineated in the exemplary process flow diagram of FIG. 2 are merelyexemplary of a preferred order for the rehydration. The steps may becarried out in another order, with or without additional steps includedtherein. Additionally, the steps may be carried out with an alternativeembodiment of the rehydration system as contemplated in the abovedescription.

The method for the rehydration of perishable items 12 during storage andtransportation begins at step 110, during which fresh perishable items12 are pre-cooled to remove the field heat associated with the items.Precooling and washing perishable items 12 may take place at the sametime, and chlorinated water may be used to sanitize perishable items 12by reducing the amount of bacteria in contact with perishable items 12.The chlorine gas associated with the chlorinated water is removed in thesteps below. During step 110, perishable items 12 are cooled to atemperature of about 1° C. and 3° C. with chamber 4 having a relativehumidity of about 95% to 100%. In an embodiment, chamber 4 is precooledto a temperature of about 0.1° C. to about 10° C. with a humidity ofabout 60% to 100%; however, one of ordinary skill in the art wouldappreciate that the temperature and humidity ranges may vary dependingon the specific perishable items 12 placed in chamber 4. In anembodiment, precooling is not required such as for storage for shorteramounts of time.

After disinfecting perishable items 12 with the chlorinated water instep 110, perishable items 12 are rinsed clean with a combination ofsaline solution 21 and aqueous ozone to remove any dead microbes killedby the chlorine and ozone. Some microorganisms, such as E. coli andGiardia, may build up resistance to chlorine over time. By rinsingperishable items 12, the bio-films of dead microbes killed by thechlorine are removed from the surface of perishable items 12. In anembodiment, if perishable items 12 are not dehydrated or wilted,perishable items 12 may be placed directly in cooler 3 for short termstorage of about 7 to 10 days.

The method proceeds to step 120, during which perishable items 12 areplaced in chamber 4 under positive pressure. A film of saline solution21 is applied to the surface of perishable items 12 via electrostaticsprayer 14, as shown in step 130. In an embodiment, the film may beapplied using a hand-held sprayer, mechanical sprayer, or any othermeans of atomizing the solution to apply to the surface of perishableitems 12. Molecules of the saline solution 21 and chloride water rinsesolution are drawn into the pores of perishable items 12 due to thepositive air pressure, as well as the osmotic potential of the surfacefilm. The saline solution 21 and chlorine wash kills any bacteria orpathogens in or on the surface of perishable items 12, and theelectrostatic charge kills any insects or worms in or on the surface ofperishable items 12.

The saline/chlorine film on perishable items 12 is air-dried during step140, and the osmotic chamber 4 is saturated with ozone gas 32 via ozonegenerator 26. The film may be air-dried to prevent fluid 21 fromdripping off perishable items 12 within chamber 4. The air compressor 16facilitates the air-drying process preventing some or all of theexosmosis process from beginning, preventing the flow out water out ofperishable items 12. Pressure chamber 4 is then saturated with tiny purewater droplets 22 via humidifier 18 or electrostatic sprayer 14 duringstep 150. Next, during step 160, the pressure within chamber 4 is raisedto a pressure greater than atmospheric pressure. The positive pressure,along with saline solution 21 within the pores of perishable items 12,causes water droplets 22 on the surface of perishable items 12 to bedrawn into the surface pores. This is an osmotic process, and thehydrostatic pressure increases in the cells of perishable items 12 andkeeps the cells in a turgid state.

During step 170, pressure chamber 4 is placed inside cooler 3 at atemperature slightly above freezing. The cold temperature slows the rateof respiration of perishable items 12 during storage. During storage,any chlorine gas located within the cells of perishable items 12 as aresult of washing perishable items 12 with chlorinated water isoff-gassed into an environment surrounding perishable items 12. Thepositive pressure and the high relative humidity environment prevent thedehydration of perishable items 12 during long periods of storage.During step 180, UV lights 30 located within the chamber and cooler 3are periodically operated to kill harmful microorganisms, therebyincreasing the long- and short-term storage times. The duration andintensity of the UV light depend on the time various perishable items 12remain within chamber 4. Additionally, UV light 30 enhances ozone gasproduction within chamber 4 and cooler 3.

The advantages set forth above, and those made apparent from theforegoing description, are efficiently attained. Since certain changesmay be made in the above construction without departing from the scopeof the invention, it is intended that all matters contained in theforegoing description or shown in the accompanying drawings shall beinterpreted as illustrative and not in a limiting sense.

It is also to be understood that the following claims are intended tocover all of the generic and specific features of the invention hereindescribed, and all statements of the scope of the invention that, as amatter of language, might be said to fall therebetween.

What is claimed is:
 1. A method of rehydrating perishable items duringstorage and transportation thereof, comprising: pre-cooling theperishable items to remove a field heat; washing the perishable itemswith chlorinated water to kill an amount of living contaminants; placingthe perishable items in an osmotic chamber; applying a film of solutionto a surface of the perishable items via a fluid sprayer, the solutionconfigured to kill an amount of living contaminants disposed on thesurface of the perishable items; air-drying the solution residing on theperishable items via an air compressor; saturating the osmotic chamberwith water droplets via a humidifier; increasing, via the aircompressor, a pressure within the osmotic chamber to a level aboveatmospheric pressure to create a positive pressure within the chamber,wherein: molecules of the solution are drawn into pores of theperishable items due to the positive pressure within the chamber and anosmotic potential of the film; and the increased pressure and a presenceof the solution within the pores of the perishable items causes thewater droplets on the surface of the perishable items to be drawn intothe pores of the perishable items; and positioning the osmotic chamberwithin a cooler at a temperature slightly higher than freezing, therebyslowing a respiration process of the perishable items during storage inthe cooler, wherein: chlorine gas from the chlorinated water used towash the perishable items breaks down and off-gases during storage, andthe positive pressure and increased relative humidity environmentprevents dehydration of the perishable items during storage.
 2. Themethod of rehydrating perishable items of claim 1, wherein the pressurewithin the osmotic chamber is increased to a level that is between 15psi and 16 psi.
 3. The method of rehydrating perishable items of claim1, wherein the solution is a saline solution.
 4. The method ofrehydrating perishable items of claim 3, wherein the saline solution hasa concentration of 0.9% NaCl.
 5. The method of rehydrating perishableitems of claim 1, wherein the relative humidity of the osmotic isbetween 95% and 100%.
 6. The method of rehydrating perishable items ofclaim 1, wherein the fluid sprayer is an electrostatic sprayer thatimparts an electrostatic charge on the solution exiting the terminal endof the fluid sprayer, such that the electrostatic charge kills an amountof the living contaminants residing on a surface of the perishableitems.
 7. The method of rehydrating perishable items of claim 1, furthercomprising saturating the osmotic chamber with ozone gas via an ozonegenerator, such that the ozone gas kills an amount of the livingcontaminants residing on the perishable items.